Tuesday, July 28, 2009
Just another variation on our favorite Mexican dinners - pizzas! These are very filling and fun to make. You could modify this recipe different ways to suit your taste. I went for the semi-healthy, semi-spicy version by baking the tortillas instead of frying them, using fat-free beans, skipping the sour cream (ok, I really just forgot it), and adding hot peppers to the meat and the tomatoes - jalapenos, hot banana and another green chile - a Big Jim maybe?
Source: Adapted from Cooking This and That
1/2 lb ground beef (I brown the meat with chopped onion and a hot pepper)
taco seasoning (My seasoning was made of a combination of cumin, chili powder, pinch of salt, and a spoon of minced garlic)
1/4 cup water
4 flour tortillas (10 inch)
2 tbsp chopped green onions
1/2 can (8 ounces) refried beans
1 cup diced tomatoes (I made pico de gallo for extra flavor - tomatoes, onion, jalapenos, cilantro, lemon juice and salt)
1/2 cup taco sauce (I used homemade enchilada sauce)
1 cup shredded cheese
sliced black olives, optional
Heat a large skillet over medium heat and cook the ground beef until brown, drain. Return to the heat and add the onion & pepper, taco seasoning and water. Continue to cook for several minutes, until cooked through, stirring often.
Spray both sides of each tortilla with cooking spray and place directly on the middle rack of your oven. Bake for about 6 minutes, turning halfway through, until golden brown and crispy. Watch carefully so they do not burn. Remove to a baking sheet.
Microwave the refried beans for 30-60 seconds, or until spreadable.
Lay 2 tortillas out on a baking sheet; top each with a spoonful of the beans, ground beef, and 1/4 cup cheese. Top with another tortilla and lightly press down.
Top the second tortillas each with 1/4 cup taco sauce. Layer with diced tomatoes, cheese, green onions and a few black olives.
Bake for 5-10 minutes or until cheese is melted. Cut into wedges and top with sour cream and/or salsa if desired.